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Italian Meringue Buttercream – An Essential Recipe

Next in our continuing “Cake 101” series; buttercream. Specifically, Italian Meringue Buttercream. Now that we’ve got a great vanilla cake base, and a flavorful syrup for the layers, we need a great filling and frosting for the cake.

American buttercream, made with butter (or Crisco) and powdered sugar is much too sweet for my taste and I don’t like the gritty mouthfeel. I find French buttercream, made with egg yolks, sugar syrup and butter, a little too rich.

When I worked for an Austrian pastry chef we made a German style buttercream, which has a pastry cream base. It was delicious and luxurious, but making pastry cream to make buttercream is an extra step I don’t think is worth the effort.

Swiss and Italian Meringue buttercreams are similar in that they both use a cooked meringue for the base. For Swiss meringue the egg whites and sugar are whisked over a double boiler and then whipped. With the volume of buttercream I work with Swiss Meringue is definitely not for me.

Italian Meringue is by far my favorite buttercream, and now it’s the only one I use. I think it has the perfect balance of rich flavor from the butter, and lightness from the meringue. It’s not overly sweet and it can be flavored with an endless variety of add-ins. It’s strong enough to pipe buttercream roses and stays soft at room temperature so it melts in your mouth.

Mise en place

Just a few degrees can make the difference for a silky smooth Italian Meringue Buttercream!

This recipe is fairly standard except for the temperature of the sugar syrup. Many recipes have you boil the syrup well into the firm ball stage (248°f), but I find this makes a buttercream with a texture that is too tight and marshmallow-y.

I like to boil the syrup to the softball stage (235°-240°f) for a slightly softer buttercream, and I think it whips up a little lighter. Also, don’t forget that even when you take the pan of syrup off the heat the temperature will continue to rise. So waiting until 248° might mean your syrup is over 250°f by the time you begin pouring it into the egg whites.

What’s the difference between soft ball and firm ball syrup? It’s the amount of water in the syrup. The higher the temperature of the syrup, the less water there is relative to sugar. So using a soft ball syrup does mean there’s a little more water in the buttercream. But Italian meringue buttercream can take a bit of liquid without breaking down. I often add rum, limoncello and other liquid flavoring to the buttercream with no adverse effect on the texture.

Don’t worry…it will come back together!

The scariest moment for those who’ve never made a meringue based buttercream is when the butter goes in. The whole thing kind of breaks down and then comes back together. It might sound scary and complicated, but it’s really not. There’s a lot of leeway with the temperatures, and the buttercream will almost always come together.

If the buttercream is just a little too soft you can refrigerate it briefly and then re-whip. If it’s just a little too cold you can warm the bowl and re-whip. I use a propane torch to warm up the buttercream, which is fun, but you can use a bowl of warm water as shown in the photo below.

If you do have a propane torch and want to use it, here’s what you do; with the mixer running, wave the torch back and forth across the outside surface of the bowl to warm the buttercream. Keep it moving at all times to avoid burning the buttercream. You’ll see the edges melt a bit and then mix in. This works fast, so be careful.

To warm the buttercream, slip a bowl of warm water under the mixer bowl while the mixer is running.

I’ve only come across two unfixable problems with this buttercream. If the meringue and/or the butter are way too warm when they’re combined the buttercream will break down and can’t be rescued. Don’t worry if it looks just a little curdled, that’s OK. But if the buttercream becomes soupy and grainy the meringue has broken down and the buttercream can’t be fixed.

If the butter is too cold when it’s added to the cooled meringue you’ll end up with lumps of butter that can’t be whipped out. Make sure the butter is soft and pliable, but not at all greasy or melted. The best temperature for the butter is about 70°F.

Any extra buttercream can be double-wrapped in plastic (so it doesn’t pick up any off flavors) and frozen for a few weeks. Bring it back to room temperature and then re-whip.

The only limit to the flavors you can make with this buttercream is your imagination. You can add melted chocolate, lemon curd and/or lemon extract, orange zest, raspberry puree, instant coffee, whatever you can think of to create your favorite buttercream flavor.

Watch this video to see how-to make Italian Meringue Buttercream from start to finish:

Cook the sugar syrup on medium high heat, stirring until the sugar is melted.

Once the syrup begins to boil do not stir the syrup.

Allow it to cook to 235°-240°F (soft ball stage).

While the syrup is boiling, whip the whites on medium high speed.

When the whites are soft peak reduce the mixer to medium low and slowly add the 2 oz dry sugar and a pinch of salt.

Increase the speed to medium high and whip to full peak.

As soon as the syrup is at the correct temperature, remove the pan from the heat.

With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk.

Increase the speed to medium high and continue whisking until the whites are cooled to about 80°F.

When the whites have cooled, with the mixer running on medium, add the butter one piece at a time.

Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.

Store at room temperature until ready to use.

Notes

Note 1: I always use fresh egg whites. If you use pasteurized egg whites from a carton make sure the package says they can be used for meringue. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe.

If the buttercream becomes "spongy" while standing re-whisk to correct the texture.The buttercream can be refrigerated 3-4 days or frozen for several weeks.Return to room temperature and re-whisk before using.

Reader Interactions

Comments

Thank you so, so much for posting this recipe with such clear instructions! I made it today for a celebration, & it was the first time ever that I was able to make a successful buttercream that I was proud to share with others.

Thank you so much for the detailed instructions! I'm attempting this for my daughters birthday cake. Do you ever weigh your eggs? If so, could you provide your weight measurement? I prefer to use weights, plus I'm using a carton of egg whites, so it's easier. Thank you!

Hi Erica. I do weigh my eggs when working in my professional kitchen. A large egg white weighs slightly more than an ounce. I would use just over 5 ounces of egg whites. Depending on the type of scale you use and how exact it measures, I would use between 5.25 and 5.5 ounces. You could go up to 6 ounces and the recipe will still work. The only caution with carton egg whites is to be sure they can be used for a meringue. I've found that some ultra-pasteurized egg whites don't whip very well. Hope you daughter enjoys her cake!

Thank you so much for your help Eileen! My icing turned out absolutely perfect, and the cake was beautiful. You were right about the egg whites: the ones in the carton didn't work so I switched to real eggs. Lesson learned! I'd like to ask you one more question for next time I do this icing, if you don't mind: I felt like the final product could have been a little sweeter. Is there a point at which more sugar could be added to this recipe to get a sweeter icing? I dislike American buttercream mainly because it's too sweet, but I'd like to find a happy medium. Thank you for your time, I really appreciate it!

hi there,
I have tried twice now to make Italian buttercream and the issue I have is that my bowl never ever cools down after I add the syrup. I even tried an ice bath. So by the time it is maybe cool (still feels warm), my butter is not rt anymore and i have over whipped my egg whites.
i want to avoid this issue before I even try your recipe. Help!

Hi Katie. Temperature is the biggest variable when making IM buttercream. Do you mean your butter is too soft or too cold when it's ready to go into the whites? Also, I've noticed that sometimes the bowl still feels warm but if you shut off the mixer and stick your finger into the meringue you'll find that it's cooler than it seems by feeling the outside of the bowl (especially in the warmer months). In general, I prefer to have the egg whites a little warm and the butter a little cooler. Once the egg whites are completely cooled if the butter is at all cool you can get lumps. Also, room temperature butter is about 65-70F and should still be somewhat stiff, not completely softened and melting. Please let me know if I can answer any other specific questions. Eileen

Hi Eileen. I'd love to make this chocolate. Does cocoa work better, or melted chocolate? About how much? And would I then increase the sugar?
Thanks. This looks like the buttercream I've been waiting for.

Hi Jody! I make a chocolate version of this all the time. No need to make any changes to the basic recipe. Melted chocolate is best. You can do it to taste, but I would start with about 4 oz of melted semi or bittersweet chocolate. After you're done making the buttercream according to the recipe you can add in the melted chocolate with the mixer running (make sure the chocolate has cooled, you don't want to melt the butter). The color will look pale but the flavor will be chocolatey.

Hi there! I'm trying to make a champagne buttercream using the Italian meringue method, and can't seem to find a recipe anywhere that isn't an American buttercream. Would I be able to use champagne in the syrup in place of water without it changing overall? I know you said you use rum and limoncello, but just wanted to double check. Thanks!

Hi Danae! When I use rum or limoncello to flavor the buttercream I just add it to the finished buttercream. Because those liquors have a strong flavor a couple of tablespoons will flavor the buttercream enough. Since champagne has a lighter flavor you'll probably need a little more to get the flavor you'd like. I think your idea of using it in place of water is a good one. Try that and then maybe also add some after the buttercream is finished. Be careful not to add too much to the finished buttercream or it might break the buttercream. Please let me know how it works out. I'm very intrigued by this idea. Also, if you want good champagne flavor in whatever cake you're making, make a champagne syrup and sprinkle on the cake layers. See my Vanilla Layer Cake post to see how I use rum syrup for flavoring vanilla cake and my Simple Syrup post about making the syrup. Try making the simple syrup with champagne instead of water. Can't wait to hear how it turns out.

This looks so incredible. I wish I enjoyed baking at all... Although reading your blog has started to inspire me. I feel like I'm baking vicariously through you. This is my favorite type of frosting and I rarely see it on cakes anymore. My boyfriend is diabetic, so I try not to use sugar in anything. Have you ever tried this with a sugar substitute?

Hi Nicole, Unfortunately I don't have much experience using sugar substitutes. I've used Stevia a few times in baking experiments and it does work very differently than sugar. But this type of buttercream is definitely less sugary than the American style buttercream.

I have never even heard of Italian Meringue Buttercream until today, and now I cannot wait to make a cake so I can try it!! I am hosting my sisters baby shower in July so I am bookmarking this one now!

I've tried other buttercream recipes and they weren't great. Your instructions are wonderful, lots of tips, and thats good to know about the carton egg whites as I was considering trying them before I came across your post.

Hi Heather. Salted butter won't change the texture of the buttercream, but it will change the taste. I prefer unsalted butter, but I know some folks who like that little bit of salt in the flavor. If you prefer the salted flavor, it should be fine to use salted butter.

Is it possible to make the IMB frosting raspberry flavored? Should fresh berries, cooked berries, or jam be used? Or possibly make a raspberry sugar syrup? And what quantity of raspberries/jam would you suggest? Thanks, looking forward to using this recipe!

Hi Ann. I've made raspberry buttercream with IMB many times. I use raspberry puree for the best, fresh-raspberry flavor. I find that raspberry preserves don't have a bright enough flavor. The easiest way, I think, to make raspberry puree is to buy frozen raspberries. Let them defrost then puree and strain out the seeds. The amount will be to taste. I would start with about 1/4 cup then taste. Also, a little squeeze of fresh lemon juice will heighten the raspberry flavor. Thanks for visiting the blog!

I tried this recipe and it turned out fantastic! I definitely got praise for the buttercream :) I do have one question, however. When I poured the softball stage syrup into the egg whites, it took a very long time for it to cool down to 80 degrees fahrenheit. When perhaps 15 or more minutes passed (with the mixer on) it still hadn't cooled all the way. I had to stick the bowl in the fridge for a bit. The final result was still tasty, and no one seemed to notice (they all thought it was great) but I couldn't help but feel it was over whipped due to waiting for it to cool before adding the butter. How long does it take your syrup/egg mixture to cool to 80, before you add the butter?

Hi Rudy. How long it takes to cool will depend on the room temp and the temp of the whites when the syrup goes in. I have found that in a warm kitchen it can take a while for it to cool down. Did you use a stand mixer or a hand mixer? Once the sugar and sugar syrup are added to the whites it's pretty hard to over whip them. If you whip them at a steady, medium-high speed you shouldn't have a problem. You can also try putting a bowl of cool water under the mixer bowl to help it along (like I did with warm water in one of the the photos above). There is a little bit of a cheat if you're willing to try it. Sometimes, when I'm impatient, I keep my butter a little cooler than normal (maybe 65 degrees F) and put it in when the egg whites are still a little warm. I don't mean that the butter is out of the refrigerator cold, but that it is still fairly cool in the center. Quickly throwing the cool butter into the slightly warm whites will cool down the whites and at the same time the slightly warmer whites will warm up the butter. I will admit that this trick does take a bit of experience with meringue buttercream and knowing how far you can push the temperature limits. If you're willing to experiment you can give it a try in when your kitchen is on the warm side.

Hi Mandy, Italian Meringue Buttercream can definitely be made ahead. You can make it and ice cupcakes the day before, or make the buttercream ahead of time and ice whenever you're ready. The prepared buttercream can be kept at room temperature for a couple of days. If it becomes stiff (which always happens to me in the cold weather months) just put it back on the mixer and whip it up a bit.

Hi Gina, Yes, you can cook the sugar without a thermometer (you can buy them on-line too). You can test the temperature of the sugar syrup with the ice water test. The sugar is cooked the to "softball stage" for this recipe. The name comes from the fact that if you drop a spoonful of the syrup into ice water it will form a ball that barely holds its shape and can be easily squeezed - a "soft ball". To do the test have a container of ice water next to the stove while the sugar cooks. After the sugar is boiling for a few minutes, dip a small spoon into the pot and scoop out a little of the syrup. Dip the spoon into the ice and hold it there a few seconds until it's cold. Use your fingers to try and scoop the sugar off the spoon. If the syrup won't clump together and drizzles into strings it's at the "thread stage" because it forms threads but not a clump. If you can form the sugar into ball that barely holds it's shape, that is the "soft ball" stage. If it form a ball that firmly holds it's shape that's the "firm ball" stage, meaning the sugar has been cooked too long. You can add a few drops of water and test the sugar again if you boil it too long.

I made this today it tasted delicious! I did find mine came out quite marshmallow like and when I was trying to ice a cake there were lots of air bubbles and I couldn't get a really smooth finish, any tips?

Hi Geraldine - sometimes IMB will get spongy if it's been sitting. You can whisk it a bit by hand before icing the cake to get rid of some of those bubbles. Also, As you're smoothing the cake wipe the spatula clean with a damp cloth to create a really smooth surface. You can watch this video to see how I ice a cake.

This frosting is fantastic! I'm making a cake for my neighbour's daughter's birthday and she wanted something not too sweet. This is perfect and I'm not sure I'll ever make American buttercream again! ;) One question, I have to frost a 10" cake and do some piping as well. One batch barely crumbcoated the cake so I think I'll need 2 more. Can I double this recipe or should I do the batches separately?

Hi Meagan. I'm so glad you like the IMB, it's the only buttercream I use. You can easily double the batch as long as your mixer has the capacity to hold the meringue. I've done double batches in my 5 quart and 6 quart Kitchen Aid mixers.

once im whipping the meringue and add the water and sugar mix which i get to a 240 degree , im still whipping the meringue on med high speed, i slowly add in the mixture while on high speed and it begans to get soupy instead of a peak, then once the butter is added its even more soupy.

I don't really work with meringue powder so I can't say for sure. You do need a good meringue for successful IMB. I have tried using pasteurized egg whites and they don't whip up properly and don't work for this recipe.

Hi Eileen, thank you for this recipe. Are the fresh eggs that you use, pasteurized fresh eggs? Any other options? I am also concerned in regards to storing this frosting at room temperature. Does it pose a risk for salmonella? Thanks for our reply.

Hi Candace! I use fresh egg whites from normal (unpasteurized) eggs. In 30 years I've never had a problem with salmonella from IMB. I have taken the temperature of the whites right after adding the sugar syrup and found that is goes over 160F, the temp to kill salmonella. Remember, if you start with room temperature egg whites (not cold from the fridge) and you add a syrup that is 240F in a fairly quick stream this brings the temperature of the whites up pretty fast. According to scienceofcooking.com salmonella is killed instantly at 160F and even at lower temperatures after a few seconds. That being said, if you're worried or you are serving to someone elderly or with compromised immune system you can use whites from pasteurized eggs if you can find them in your store. You can also use pasteurized egg whites from a carton. Just make sure the carton says the whites can be used for making meringues. I have found that some pasteurized whites don't whip up properly. I do store my IMB at room temperature for a couple of days at a time. There is a very low water content and high sugar content in the buttercream, which makes it less likely to grow bacteria. If I'm holding more than a day or two I refrigerate or freeze the buttercream.

Hi Eileen! Thank you for this recipe. Is there a way to prepare IMBC without it tasting as if you're swallowing mouthfuls of butter? I love the way it spreads and that it is less sweeter than American buttercream, however I get a lot of complaints regarding the butter 'feeling.' It's the only thing preventing me from using it. I use lots and lots of Vanilla extract but that doesn't seem to work. Can it be prepare with less butter or perhaps another variation? I was thinking only 3 sticks of butter and perhaps more meringue or adding whipping cream? I really want this to be my 'go to buttercream' as well. Please help!

Hi Kay - Well, I haven't tried anything to make IMB less buttery because I like it as it is. I do know some bakers who've added a little confectioner's sugar to sweeten it up. I think you'd have to experiment with using less butter. But, in the end, what makes IMB so nice to spread is the specific texture, and that texture comes from the butter and the meringue. Sorry I don't have a better answer. You can look for other types of buttercream. Maybe a German Buttercream would be better for you? German Buttercream has custard as a part of the recipe (I may put that on my list for a future post) which mitigates the butteryness. Another possibility is Ermine Icing - which has a base of milk & flour.

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Baking is an art and a science, but it’s not rocket science. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. I’m a pastry chef and lifelong baker. I enjoy sharing my well-tested recipes with bakers of every skill level.Read more….

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